Compounds > 3,4-dihydroxyphenylethanol
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3,4-dihydroxyphenylethanol and lignans

3,4-dihydroxyphenylethanol has been researched along with lignans in 6 studies

Research

Studies (6)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's1 (16.67)29.6817
2010's5 (83.33)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Brenes, M; Dobarganes, MC; García, A; Romero, C; Velasco, J1
Luque de Castro, MD; Priego-Capote, F; Sánchez de Medina, V1
Castañeda-Saucedo, MC; de la Serrana, HL; Ramírez-Anaya, Jdel P; Samaniego-Sánchez, C; Villalón-Mir, M1
Amiot, MJ; Coxam, V; Georgé, S; Goncalves, A; Lebecque, P; Margier, M; Reboul, E; Tagliaferri, C; Wittrant, Y1
Ben Mansour, A; Bouaziz, M; Rekik, O1
Fuentes, E; Jimenez, P; Ortiz, J; Paucar, F; Romero, N; Tapia, F1

Other Studies

6 other study(ies) available for 3,4-dihydroxyphenylethanol and lignans

ArticleYear
Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
    Journal of agricultural and food chemistry, 2002, Oct-09, Volume: 50, Issue:21

    Topics: alpha-Tocopherol; Chemical Phenomena; Chemistry, Physical; Chromatography, High Pressure Liquid; Flavonoids; Food Handling; Glycerides; Hot Temperature; Lignans; Microwaves; Olive Oil; Oxidation-Reduction; Phenols; Phenylethyl Alcohol; Plant Oils; Polymers; Polyphenols; Pressure

2002
Characterization of refined edible oils enriched with phenolic extracts from olive leaves and pomace.
    Journal of agricultural and food chemistry, 2012, Jun-13, Volume: 60, Issue:23

    Topics: Antioxidants; Flavonoids; Furans; Iridoids; Lignans; Mass Spectrometry; Olea; Olive Oil; Phenols; Phenylethyl Alcohol; Plant Extracts; Plant Leaves; Plant Oils; Principal Component Analysis

2012
Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.
    Food chemistry, 2015, Dec-01, Volume: 188

    Topics: Antioxidants; Benzothiazoles; Chlorogenic Acid; Chromatography, High Pressure Liquid; Cluster Analysis; Cooking; Cucurbita; Dietary Fats; Furans; Iridoid Glucosides; Iridoids; Lignans; Multivariate Analysis; Olive Oil; Phenols; Phenylethyl Alcohol; Rutin; Solanum lycopersicum; Solanum melongena; Solanum tuberosum; Sulfonic Acids; Vegetables

2015
Pinoresinol of olive oil decreases vitamin D intestinal absorption.
    Food chemistry, 2016, Sep-01, Volume: 206

    Topics: Animals; Caco-2 Cells; Docosahexaenoic Acids; Female; Furans; Humans; Intestinal Absorption; Iridoid Glucosides; Iridoids; Lignans; Olive Oil; Phenylethyl Alcohol; Polyphenols; Rats; Rats, Wistar; Vitamin D

2016
Evaluation of phenolic composition and antioxidant activity changes in olive flowers during development using HPLC/DAD and LC-MS/MS.
    Electrophoresis, 2018, Volume: 39, Issue:13

    Topics: Acetates; Antioxidants; Chromatography, High Pressure Liquid; Cyclopentane Monoterpenes; Flavonoids; Flowers; Fruit; Hydroxybenzoates; Iridoids; Lignans; Olea; Phenols; Phenylethyl Alcohol; Plant Leaves; Pyrans; Tandem Mass Spectrometry

2018
Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals.
    Food chemistry, 2018, Mar-15, Volume: 243

    Topics: Agriculture; Antioxidants; Chile; Food Analysis; Furans; Glucosides; Iridoid Glucosides; Iridoids; Least-Squares Analysis; Lignans; Olive Oil; Phenylethyl Alcohol; Principal Component Analysis; Pyrans

2018